Save Creamed Cabbage is a silky and tender side dish that feels truly indulgent while remaining refreshingly light. This European classic transforms simple green cabbage into a luscious comfort food, making it an ideal accompaniment for almost any meal.
Save With a preparation time of just 10 minutes, this dish is accessible for cooks of all levels. It yields 4 servings and provides approximately 180 calories per serving, making it a balanced addition to your dinner table.
Ingredients
- Vegetables: 1 medium head green cabbage (about 2 lbs), cored and finely shredded; 1 small yellow onion, finely chopped.
- Dairy: 2 tablespoons unsalted butter; 1 cup whole milk (or half-and-half for richer sauce); 1/2 cup heavy cream.
- Thickener: 1 tablespoon all-purpose flour (or gluten-free flour blend).
- Seasonings: 1/4 teaspoon ground nutmeg; Salt and freshly ground black pepper, to taste; 1 tablespoon fresh parsley, chopped (for garnish, optional).
Instructions
- 1. Sauté Aromatics
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 2–3 minutes until softened but not browned.
- 2. Wilt the Cabbage
- Add the shredded cabbage and a generous pinch of salt. Sauté for 6–8 minutes, stirring often, until the cabbage is wilted and tender.
- 3. Create a Base
- Sprinkle the flour over the cabbage and stir well to coat evenly; cook for 1 minute.
- 4. Add Liquids
- Gradually pour in the milk and cream, stirring constantly to prevent lumps.
- 5. Simmer
- Reduce the heat to low. Simmer gently for 6–8 minutes, stirring occasionally, until the sauce thickens and coats the cabbage.
- 6. Final Seasoning
- Stir in the nutmeg and season generously with black pepper and more salt if needed.
- 7. Serve
- Remove from heat. Transfer to a serving dish and garnish with chopped parsley, if desired.
Zusatztipps für die Zubereitung
For extra flavor, sauté a clove of minced garlic with the onion. Ensure you use a large skillet or Dutch oven to allow enough space for the cabbage to wilt properly.
Varianten und Anpassungen
Swap half the cabbage for Savoy or Napa cabbage for a more delicate texture. For a lighter version, use all milk and skip the cream. For gluten-free needs, use a gluten-free flour blend.
Serviervorschläge
This dish is excellent alongside roast chicken, pork, or served as a vegetarian main with crusty bread. The nutmeg and black pepper notes pair beautifully with roasted meats.
Save Whether as a holiday side or a simple weeknight addition, this Creamed Cabbage is a versatile dish that brings a touch of indulgence to your vegetables. Enjoy the luscious texture and comforting warmth of this easy-to-make recipe.
Recipe FAQ
- → Can I use a different type of cabbage?
Yes, Savoy or Napa cabbage work beautifully and provide a more delicate texture. You can also mix varieties for added complexity.
- → How can I make this lighter?
Use all milk instead of combining milk and cream. The sauce will be slightly thinner but still delicious and creamy.
- → Can I prepare this ahead of time?
Yes, cook completely and refrigerate. Reheat gently on the stovetop, adding a splash of milk if the sauce has thickened too much.
- → What pairs well with creamed cabbage?
It's excellent alongside roast chicken, pork chops, beef roast, or sausages. Also works as a vegetarian main with crusty bread and a salad.
- → How do I prevent the sauce from becoming lumpy?
Add the liquid gradually while stirring constantly after adding the flour. Keep the heat at medium-low and stir frequently as it simmers.
- → Can I make this dairy-free?
Substitute the butter with olive oil and use unsweetened plant-based milk and cream alternatives. Nutritional yeast adds extra richness.